Based on this recipe by Kristen Oliveri.
I wasn’t aware until I went to University that there was more than one type of macaroon. When offered one and being handed a soft cakey thing sprinkled lightly with coconut I was a bit perplexed. A macaroon should be death-by-sugar with a coconut aftertaste, smothered in chocolate, surely? Apparently not! I actually learned to like the ‘other’ type of macaroon and hadn’t had the kind I remembered Granny getting in wee paper pokes for years and so decided that whilst I was having a go at making various sweeties I’d have a go at this childhood favourite.
- 1 small potato (~100-150g)
- 300g cups dessicated coconut
- 450g icing sugar
- 180g of milk chocolate
- Cut the potato into small pieces and cook until soft, then cool and mash up.
- Add the potato to the icing sugar and mix until blended – far more easily done in a mixer than by hand.
- Put the coconut on a tray in the oven at a medium-high heat until it browns.
- Add two-thirds of the coconut to the potato-sugar mix and blend until well mixed.
- Shape in a tray to a thickness of about 2-3 cm.
- Melt the chocolate, pour over the shaped base and smooth.
- Sprinkle the remaining coconut over the chocolate before it’s dry.
- Leave until the chocolate has set, then cut into small bars or pieces.
- Eat a piece and enjoy your sugar coma.
This wasn’t quite as horrendously sweet as the type I’d had as a child, the amount of potato probably accounts for that, but any more sweetness isn’t really needed – I had to portion them into tiny pieces or risk diabetes by the bite – I’m glad I didn’t try making some with white chocolate as tempted. I think next time I might try making little bite-size pieces and coating them in chocolate rather than doing them as a tray bake. In fact, the coconut mix is malleable enough to be shaped into little balls which might be nice for gifts =)